Tag: berbère

Berber culinary specialty, couscous is on the one hand a durum wheat semolina and on the other hand, a stew of vegetables and spices accompanied by meat. With tajine, it is a traditional Maghrebian dish.

According to the families and their geographical situations, the couscous is not cooked with the same ingredients.

Royal

Originally, it is prepared with only one meat (chicken, mutton, camel) and it is later than in France, in the Parisian restaurants, one finds the couscous “Royal” in which one adds a mixture of meats such as merguez and meatballs.

Having French origins, I prepare the “Royale” version with semolina, a mixture of vegetables, spices, chickpeas and meat.

Vegetarian – Vegan – Gluten Free

But nothing prevents you from doing a vegetarian / vegan and even gluten free version. How? You replace the chicken broth with a vegetable broth and the durum wheat semolina with quinoa. Obviously, without meat!

And you, do you know couscous? If so, how do you cook it? If no, did I make you want to try?

In any case, if you do this dish, do not forget to take a picture and tag me on instagram and Facebook as @chantalhealthylifestyle and use the hashtag #chantalhealthylifestyle. I would like to see your photos!

Homemade spice blend

After research and testing, I find this spice blend to be the closest to my understanding of what flavoring couscous should be.

1 tsp ground cumin

1 tsp ground ginger

1 tsp salt

3 / 4 tsp black pepper

1 / 2 tsp carvi seeds (optional)

1/2 tsp ground cinnamon

1 / 2 tsp ground coriander

1 / 2 tsp sweet paprika

1 / 4 tsp cayenne

1 / 2 tsp all spices ground

1 / 2 tsp ground nutmeg

1 / 4tsp Clove ground

1/8 tsp cardamom ground (optional)

Stew and its vegetable mixture

1 large or 2 small Onions

1 celery stalk

3 medium carrots

2 medium turnips

1 large zucchini

1 small aubergine

1 tomato

1 tbsp of concentrated tomato paste

1 tbsp couscous spices (see above)

1l + chicken or vegetables broth

240g chickpeas

Salt to taste

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Cut all vegetables into cubes more or less the same size.

Brown the pieces of onions, carrots and celery in a fat body of your choice.

Season with salt and add the spices and tomato paste. Mix.

Add all the other vegetables and mix well. Cook a few minutes.

Add the broth and let it simmer for 30 minutes or until the desired vegetable cooking is reached, depending on whether you like them al dente or super tender.

10 minutes before serving, add the chickpeas to the stew.

Semolina

100g Durum Wheat or Quinoa Semolina

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Cook semolina or quinoa either in steam or in water as directed by the manufacturer.

When ready, add olive oil.

Royal or not … with or without meat …

Grill chicken, merguez, lamb, kefta.

When serving

Use a deep plate. You first serve the semolina, then you add the vegetable stew.

Meat, if you eat it, must be served on a dish next to it and not in it.